562 



HEAI/THFUI,NE;SS OF BUTTER 



fore not only pertinent but very important, does butter made 

 from milk and cream infected with these diseases, contain the 

 disease germs or viruses and if so, is it capable of causing the 

 disease among the consuming public? 



Table 95. 'Average Number of Microorganisms of 136 Churn- 

 ings of Raw and Pasteurized Cream and Per Cent 

 Reduction Due to Pasteurization. 1 



So far as the writer is able to determine there are no cases 

 on record which show that any of these diseases were trans- 

 ferred to man through the medium of butter. On the other 

 hand, experimental data of considerable magnitude are recorded, 

 which unmistakably show that cream produced either by 

 gravity creaming or by centrifugal separation of milk infected 

 with Bacillus tuberculosis, also contains this organism and that 

 butter made from such cream, when inoculated into guinea pigs 

 produced the disease and caused the animals to die from gener- 

 alized tuberculosis. 



Thus Moore 2 showed that when milk containing tubercle 

 bacilli is separated by centrifugal force, both the skim milk 

 and the cream harbored these bacilli. Inoculation of the skim 

 milk and cream, respectively, into guinea pigs caused them to 

 die with the disease in 24 to 60 days. Burri and Griflinger 3 

 demonstrated that the products of tubercle-infected whey, sepa- 

 rated by centrifugal force for the purpose of making whey butter, 



l Hunziker, Spitzer and Mills, The Pasteurization of Sour, Farm- 

 Skimmed Cream for Butter Making, Purdue Bulletin 203, 1917. 



2 Moore, Inefficiency of Milk Separators in Removing Bacteria, U. S. 

 Dept. of Agriculture, Yearbook, 1895. 



* Burri and Griflinger, Die Gefahr der Ausbreitung der Tuberkulose 

 unter den Schweinen infolge der Verftttterung nleht erhitzter Zentrifugen- 

 molke, Landw., Jahrbuch der Schweiz, 1915. 



